Garlic Butter Chicken is a simple and delicious dish that brings together tender chicken cooked in a rich, buttery garlic sauce. The aroma of garlic sizzling in butter fills the kitchen, making this meal feel warm and inviting. It’s a straightforward recipe that turns everyday ingredients into something special.
I love making this dish when I want something quick but still full of flavor. The garlic and butter blend perfectly to keep the chicken juicy and tasty without needing a lot of extra seasoning. Sometimes, I like to add a sprinkle of fresh parsley or a squeeze of lemon at the end to brighten things up even more.
My favorite way to enjoy Garlic Butter Chicken is with a side of steamed veggies or fluffy rice to soak up all that buttery garlic sauce. It’s the kind of meal that feels cozy enough for a weeknight dinner but special enough to share with friends or family. Whenever I make it, everyone always asks for seconds, which is the best compliment in my book!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breasts for quick and even cooking. Thighs work well too and stay juicy longer. If you want a lighter option, turkey cutlets are a good substitute.
Butter & Olive Oil: Butter gives a rich, creamy flavor; olive oil helps sear the chicken without burning. You can swap butter for ghee or margarine if needed, but butter adds the best taste.
Garlic: Fresh garlic is key for that strong, fragrant flavor. Mince or press it finely. Garlic powder won’t give the same depth but can work in a pinch.
Chicken Broth or White Wine: These liquids deglaze the pan and build the sauce. Broth keeps it simple, while white wine adds a subtle tang. Use water as a last resort but add a squeeze of lemon for brightness.
Spices: Smoked paprika, oregano, and basil create a warm, herby base. Feel free to adjust herbs to your liking, or add a pinch of thyme or rosemary for a slightly different flavor.
How Do You Get the Chicken Nice and Golden Without Overcooking?
Getting the perfect sear on your chicken is all about temperature and timing. Here’s how I do it:
- Pat the chicken dry with paper towels—moisture stops a good sear.
- Season well to boost flavor and help create a tasty crust.
- Heat olive oil in the pan over medium-high heat before adding the chicken.
- Cook chicken without moving it for 4-5 minutes until it releases easily and is golden brown.
- Flip and cook the other side just as long. Use a meat thermometer to check doneness (165°F/75°C).
By searing first, you lock in moisture and get a beautiful crust without drying out the inside. Remove chicken when done, then use the pan’s delicious browned bits to build your garlic butter sauce.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet for even browning and easy flipping.
- Meat thermometer – helps you check that the chicken reaches the perfect 165°F/75°C without overcooking.
- Spatula or tongs – useful for flipping the chicken and stirring the sauce.
- Small bowl – for mixing your spices before seasoning the chicken.
- Cooking spoon – for stirring the garlic and deglazing the pan with broth or wine.
Flavor Variations & Add-Ins
- Use lemon juice and zest instead of parsley for a fresh, citrusy twist that brightens the dish.
- Add a sprinkle of grated Parmesan or mozzarella on top right before serving for extra cheesy goodness.
- Stir in some chopped spinach or sun-dried tomatoes after simmering for a veggie boost.
- Switch up the herbs—try thyme or rosemary instead of basil for different flavor profiles.
Garlic Butter Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (or thighs)
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- ½ teaspoon crushed red pepper flakes (optional for heat)
- ½ cup chicken broth or white wine (to deglaze and form sauce)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have a delicious meal ready in about 25 minutes.
Step-by-Step Instructions:
1. Season the Chicken:
Pat your chicken breasts dry with paper towels. Next, sprinkle both sides generously with salt, pepper, smoked paprika, oregano, and basil. This gives them great flavor right from the start.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Cook each side for about 4-5 minutes, until the chicken is golden brown and cooked through. Use a thermometer to check it reaches 165°F (75°C) inside. Then, take the chicken out of the pan and set it aside.
3. Make the Garlic Butter Sauce:
Lower the heat to medium and add the butter to the skillet. Let it melt and become foamy. Stir in the minced garlic and cook for 1-2 minutes until it smells wonderful and lightly golden—be careful not to burn it!
4. Deglaze and Simmer:
Pour in the chicken broth or white wine. Use your spoon to scrape up the tasty browned bits from the pan’s bottom. Let the sauce simmer gently for 2-3 minutes so it thickens slightly.
5. Finish and Serve:
Put the chicken back into the pan and spoon the garlic butter sauce over each piece. Let it cook for another 2 minutes to warm the chicken and soak in all that delicious flavor. Sprinkle fresh parsley on top before serving. Serve right away, making sure to spoon extra sauce over the chicken.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it in the refrigerator overnight or use the cold water method by placing the chicken in a sealed bag and submerging it in cold water, changing the water every 30 minutes.
Can I Substitute Chicken Broth with Something Else?
Absolutely! White wine adds a nice depth of flavor, but if you prefer non-alcoholic options, low-sodium vegetable broth or even water with a squeeze of lemon work well to deglaze the pan and create the sauce.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
Yes! Cook the chicken and prepare the sauce in advance, then refrigerate separately. When ready to serve, reheat together in the skillet over low heat until warmed through. This helps keep the chicken juicy and the sauce fresh.